What's the best knife to remove skin from a fish fillet?

[Andy]

Larry L. Langrehr wrote in message
<01bdd2e5$6b131b80$7818...@langreh1.cais.com>...
>I've been looking at Wusthof-Trident's 12" Salmon slicer with the
>"Kullenschliff" edge (carved out ovals on the sides of the blade) and
>several brands of Japanese "sharp and thin" knives and also some Japanse
>sushi knives. Anyone have a specific recommendation? Mainly I want
>something better to remove the skin on fillets (Salmon, Sea Bass, etc.).
>
I'm not very familiar with the knives you've mentioned. I use a Chicago
Cutlery Fillet Knife, well sharpened, and have no problems removing skin
from any fish. I also carry a Chicago Cutlery Fillet Knife in my tackle box,
not as sharp as my kitchen knife but works just as good.

[John Schiaparelli]

I have got to agree. I, too, have a Chicago Cutlery filet knife that does a
fine job. The knives you list are usually used for cutting the flesh of the
fish, not for skinning them. I am not saying they won't work for you, just
that you may want to consider other types of knives as well.

John

--
Address is Anti_Spammed remove NOSPAM to reply
http://www.geocities.com/NapaValley/1164
ICQ 6969653

[Larry L. Langrehr]

[Tommy Pickles]

Just about any sharp (the key) thin and flexible knife will do that
job, which seems to be one of the skill jobs that I used to keep
trying to improve at until I was shown this method.

When fileting a fish, slice through the skin around the filet. Peel up
the corner by the head, and grab it with a pair of pliers. Grab the
fish by the head and peel the skin off before you remove the meat. It
works great and is easy. On the rare occasion, when we have 2 people
cleaning many fish, one man is the skin peeler, and the other the meat
remover.

BTW, I never BUY fish, I prefer to spend a fortune on bait tackle and
gas, and then catch the fish. Do they sell fish filets with the skins
still on?

-TP

On 29 Aug 1998 00:38:10 GMT, "Larry L. Langrehr" <lang...@cais.com>
wrote:

[PENMART10]

In article <35e871df.74071141@news>, Tommy.Pic...@night.com (Tommy
Pickles) writes:

>BTW, I never BUY fish, I prefer to spend a fortune on bait tackle and
>gas, and then catch the fish. Do they sell fish filets with the skins
>still on?
>
>-TP

Any fisherperson would know they most assuredly do.... descaled, degutted,
deheaded, defined, deboned (fileted), but with the skin still poifectly intact.

Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."

[Michael J. Troher]

After have skinned thousands of white bass, to me, it's not so much the
knife as it is the way you do it. A friend on mine used a hunting dagger
with a very sharp edge. He held the tail with his finger tips, laid that
blade down in front of his finger and in one steady motion he remove all of
the skin and only the skin. I, myself was using a fillet knife and it was
just as fast and sharp.

The trick is not the knife but he who wields it.

Good luck

MT